Pumpkin Chili

During this time of year, it’s pretty easy to get obsessed with anything pumpkin-related. Oftentimes the breads, spiced lattes and other sweet pumpkin confections can make us forget that pumpkin is such a versatile veggie that it can lend itself to either sweet or savory dishes. While this recipe for Pumpkin Chili is more on the savory side, there’s still a subtle sweetness about it that comes from the bit of sugar and pumpkin pie spice added at the very end. Although the original recipe calls for ground beef, we favor the soy stuff because it’s not as greasy but it still adds the “meaty” texture. It’s not as hearty as other chili dishes and could even fall somewhere between a chili and a soup. Just don’t waste too much time trying to decide what to call it; once you serve this delightful dish, it goes pretty fast.  


One bag frozen Morningstar “ground beef”

1 large Vidalia onion, diced

1 green bell pepper, diced

2 (15 ounce) cans kidney beans, drained

1 (46 ounce) bottle tomato juice

1 (28 ounce) can peeled and diced tomatoes with juice

1 (15 ounce) can pumpkin puree

1 tablespoon pumpkin pie spice

1 tablespoon chili powder

¼ cup white sugar


1. In a pot on medium heat, warm “ground beef” with 2 tablespoons of water to moisten.

2. Add onion and bell pepper, and cook 5 minutes.

3. Transfer ingredients to a crock pot set on medium heat.

4. Stir in beans, tomato juice, diced tomatoes and pumpkin puree.

5. Season with pumpkin pie spice, chili powder and sugar.

6. Simmer for 1 hour.

7. Serve with a dollop of sour cream and shredded cheese, if you like!

Recipe inspired by allrecipes.com

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